Table of Content
 

 

Hygiene, Safety, Receiving of Commodities

  • Personal Hygiene
  • Kitchen Clothing
  • Protective
  • Washable
  • Colour
  • Light and Comfortable
  • Strong
  • Absorbent
  • Rules for Safety of food
  • Receiving of Commobities

Salad

  • Define Salad
  • Dressing

Stock/Soup

  • Stock
  • Bones
  • Mirepoix
  • Herbs and spices
  • Preparing stock
  • Soup      

Meat – I (Chicken)

  • Meats
  • Storage
  • Preparation
  • Cuts of Chicken
  • Whole Chicken
  • Poultry Half
  • Breast
  • Breast Quarter
  • Breast Halves
  • Tenderloin
  • Wing
  • Drummette
  • Wingette
  • Wing Tip
  • Leg Quarters
  • Leg
  • Thigh
  • Drumstick
  • Giblets
  • Cooking time of different parts of chicken

Method of Cooking

  • Cooking
  • Objective of cooking
  • Various method of cooking
  • Medium of fat
  • Dry cooking
  • Medium of Liquid
  • Poaching
  • Steaming
  • Uses of blanching
  • Stewing
  • Braising
  • Medium of fat
  • Dry Cooking

Chinese Cuisine

  • Chinese Cuisine
  • Tea (jasmine green tea or woo-long black tea)
  • Beijing Cuisine
  • Hot Pot
  • Drumplings
  • Shanghai cuisine
  • Cantonese cuisine
  • Typical Cantonese dishes
  • Jiangsu cuisine
  • Noodles
  • Noodles and Chinese Cuisine

Cuts of Vegetables

  • Small dice
  • Shred
  • French Fry
  • Julienne
  • Medium Cube
  • Chop
  • Paysanne
  • Chinese cutting of carrot
  • Chinese cutting of leek

Chinese Ingredients, Sauces

  • Abalone
  • Adzuki beans
  • Agaricus mushroom
  • All purpose flour
  • Allspice
  • Almonds
  • Asparagus
  • Bamboo shoots
  • Bean paste
  • Bean sprouts
  • Bean threads/vermicelli/cellophane Noodles
  • Bell pepper
  • Broccoli
  • Chinese broccoli
  • Cheesecloth
  • Chicken Egg
  • Chinese cabbage
  • Chinese chives
  • Chinese five spice
  • Chinese mushroom
  • Kidney beans
  • Leeks
  • Lettuce
  • Linguine
  • Lobster
  • Hoi sin sauce
  • Hot chili oil
  • Hot chili sauce
  • Hot mustard powder
  • Master sauce
  • Monosodium glutamate
  • Nuts
  • Orange peel
  • Oil
  • Oyster sauce
  • Paprika
  • Soy sauce
  • Watercress
  • Wolfberry
  • Wonton
  • Zhenjiang vinegar
  • Zucchini
  • Sauce
  • Mother  sauces
  • Béchamel sauce
  • Veloute sauce
  • Espagnole sauce
  • Hollandaise sauce
  • Mayonnaise sauce
  • Tomato sauce

Chinese Cooking Utensils 

  • Wok
  • Advantages of Chinese wok
  • Bamboo steamers
  • The Chinese spatula
  • The Chinese wire strainer
  • Sizzling platter
  • Clay – pot
  • Chopping block
  • Long wooden chopsticks
  • Chop stick material

Meat – II (Cuts of beef, and Lamb)

  • Brisket
  • Chuck
  • Fillet
  • Flank
  • Fore rib
  • Leg
  • Neck
  • Plate
  • Rump
  • Shank
  • Shin
  • Silverside
  • Sirloin
  • Sirloin steak
  • Thick rib
  • Thin rib
  • Topside( top rounder)
  • Breast
  • Flank
  • Fore shank
  • Leg
  • Loin
  • Neck
  • Rack
  • Scrag
  • Shoulder

Meat – III (Cuts of Pork)

  • Belly
  • Chump
  • Collar or neck end
  • Feet / Trotters
  • Head
  • Hock
  • Leg
  • Loin
  • Ribs
  • Shoulder

Cooking

  • Cooking
  • Definition of cooking
  • Changes that happens because of cooking
  • Other changes
  • Heat transfer

Meat Cooking

  • The aims of cooking meat
  • Changes that occurs during cooking of meat
  • Colour changes
  • Connective tissue softens
  • Fat melts, browning occurs and flavour develops
  • Cooking method for beef and lamb
  • The cooking method you use depends on
  • Dry heat methods
  • Moist heat methods
  • Methods combining moist and dry heat

Eating with Chop Wtick

  • How to eat with chop stick
  • Tips
  • Warnings

Apply for Certification

https://www.vskills.in/certification/Vskills-Certified-Chinese-Cuisine-Cook